I'm all about simple, healthy meals, and this Creamy Vegetable Risotto is just that!! It takes about ten minutes to prep, and 15 minutes to cook in your pressure cooker! Simple, easy, and delicious. Traditional risotto is mostly rice, but I mixed a small amount of jasmine rice with a large amount of veggies for extra fiber and nutrients! (Your kids will never know!!) Great for anyone who is gluten-free or dairy-free.
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🍴Ingredient Notes
- Coconut Cream - I use the full fat coconut milk that comes in a can. You can find it at most grocery stores!
- Chicken Broth - I use Kettle & Fire Chicken Bone Broth, but you can use any broth you have on hand. If you're vegan you can use vegetable broth!
- Filtered Water
- Coconut Aminos - The best soy sauce alternative! It adds a delicious flavor.
- Uncooked Rice - I used jasmine rice.
- Fresh Broccoli - Chopped into bite size pieces.
- Fresh Bok Choy - Chopped into bite size pieces.
- Frozen Cauliflower Rice - I get the frozen bags from Whole Foods, but you can use fresh cauliflower rice.
🍴Step by Step Instructions
- Start by prepping your vegetables! Chop your broccoli and bok choy, and add them into your pressure cooker.
- Next add water, chicken broth, coconut milk, coconut aminos, and rice. Give it a good stir, then add your frozen veggies, salt and pepper. Stir for about a minute until everything is mixed well.
- Secure your lid, and set your pressure cooker to high for 15 minutes.
- Once it's done, give it a good stir. Serve, and ENJOY! It's that simple!!
Recipe Tips
- If you don't have bok choy on hand, you could double the amount of broccoli that the recipe calls for. When cooking with broccoli, don't forget about the stem!! Most recipes it's easy to chop the stem and throw it in as well. I usually cut the first inch or so off where it's tougher to cut. (Just like you would with asparagus.) Slice the stem in half the long way, and then in half again to make small cubes! It blends right in, adds extra fiber, and you waste less food!
- I usually serve this dish as a side with my roasted chicken! It's also great on it's own as a vegetarian meal. (Can also be made vegan if you sub chicken broth for vegetable broth!)
How to store leftovers
Leftovers can be stored in an air tight Tupperware container for about 5-7 days in the refrigerator. You can also store them in the freezer for much longer! The recipe creates a large amount, so you could always freeze half for later!
More Instant Pot Recipes!
- Healthy Butternut Squash Risotto (Dairy-Free)
- Veggie Loaded Beef Chili
- Instant Pot Taco Soup
- Minestrone Soup with Chicken
Creamy Vegetable Risotto
Equipment
- Pressure cooker
Ingredients
- 1 13.5 oz. Can Coconut Cream
- 1 16.9 oz. Container Chicken Broth I use Kettle & Fire Chicken Bone Broth.
- 1 Cup Filtered Water
- 3 Tbs. Coconut Aminos
- 1 Cup Uncooked Rice I used jasmine rice.
- 2 + ½ Cups Broccoli - Chopped
- 2 + ½ Cups Bok Choy
- ½ Bag Frozen Green Peas
- 1 12 oz. Bag Frozen Cauliflower Rice You can also sub for fresh cauliflower rice, just make sure it's the same amount!
- 1 Tsp. Salt
- ½ Tsp. Black Pepper
Instructions
- Start by prepping your vegetables! Chop your broccoli and bok choy, and add them into your pressure cooker.
- Next add water, chicken broth, coconut milk, coconut aminos, and rice. Give it a good stir, then add your frozen veggies, salt and pepper. Stir for about a minute until everything is mixed well.
- Secure your lid, and set your pressure cooker to high for 15 minutes.
- Once it's done, give it a good stir. Serve, and ENJOY! It's that simple!!
Nutrition
After you make this Creamy Vegetable Risotto, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah
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